Put all that fresh farmstand produce to good use with this quick and hearty Instant Pot Ratatouille – a light, veggie-only dish that fits the 21 Day Fix and the 2B Mindset. It’s also only 1 WW Freestyle point per serving.
It’s still warm here in Pennsylvania, and I’m holding on to the flavors of summer. I love stopping at the farm stand or stepping into the garden and bringing home an armful of vegetables ready to become dinner. Ratatouille is one of the best ways to use a bounty of summer produce—simple to prepare, comforting, and endlessly flexible.
Thanks to the Instant Pot, you can make a large, flavorful pot of ratatouille in very little time. The technique is straightforward: sauté aromatic vegetables, add seasoned tomatoes, pressure-cook briefly, and you’re done. The result is tender, savory vegetables with bright tomato flavor—perfect as a main for a meatless meal or as a hearty side.
How to Make Instant Pot Ratatouille
Start by using the Instant Pot’s sauté function to soften onions in a bit of olive oil, then add garlic. Add the remaining vegetables—zucchini, eggplant, and bell pepper—and sauté until they begin to release their juices. Stir in two cans of seasoned stewed tomatoes, seal the lid, and pressure cook for three minutes. Quick-release the pressure, stir, and finish with fresh chopped basil and an optional sprinkling of shaved Parmesan.
The whole process is fast and forgiving. You’ll end up with a flavorful, veggie-forward dish that keeps well in the fridge and freezes beautifully for later.
Serving Suggestions
I love this as a meatless lunch or dinner topped with shaved Parmesan. For those following the 2B Mindset, add cooked chicken or shrimp to make it a more complete meal. Ratatouille also pairs nicely with crusty bread, polenta, rice, or a grain of your choice if you want extra substance.
Freezing and Make-Ahead Tips
This ratatouille freezes very well. Portion it into flat freezer bags or use a muffin tin to freeze individual servings. When frozen flat, bags stack easily and thaw quickly in the fridge or in a pot on the stove. It’s a great way to preserve summer produce for colder months.
21 Day Fix and WW Counts
For the 21 Day Fix, each 1-cup serving counts as 1 green and 1/2 teaspoon. For Weight Watchers (WW Freestyle), this recipe is 1 point per serving.
Below is the complete recipe details and instructions for the Instant Pot version.
Instant Pot Ratatouille
Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic chopped
- 1 onion chopped
- 3 tablespoons fresh basil chopped
- 1 large zucchini cubed
- 1 green bell pepper diced
- 1 eggplant cubed
- 2 cans stewed Italian tomatoes with basil 15 oz each
- Shaved Parmesan cheese optional
Instructions
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Set the Instant Pot to sauté. When hot, add olive oil and sauté the chopped onion for a few minutes. Add the garlic and cook for another minute.
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Add the zucchini, eggplant, and green pepper, and sauté for about 5 minutes, stirring frequently so they soften and begin to release juices.
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Stir in the stewed tomatoes, secure the lid, and select pressure cook/manual for 3 minutes. Quick-release the pressure, stir in chopped basil, and serve topped with shaved Parmesan if desired.
Notes
21 Day Fix: 1 GREEN, 1/2 TSP (per serving)
WW: 1 point (per serving)
Nutrition
